My vegi garden (entire yard, flower pots etc) is full of Amaranth this year. Last spring, I planted a few seeds from my 90 yr old aunt, let it go to flower and I thought I saved them but they flew everywhere...a good thing!

Amaranth is an ancient plant used for grain by Aztecs and Africans (and gluten free folks) but old world Europeans cut the tender tips about twice a week while they are growing to get lots of tender green leaves for salads or lightly boiling and dressing in EVOO and lemon.

Les, it tastes like fresh pea shoots with a lemony edge (cooked or raw) with a pleasant 'green' taste that isn't tart or astringent like some spinach can be. It only looks like basil when very small. It will get 4-5' high by end of summer. There are cultivars used by florist that have 12" long, arching, purple-magenta seed pods used in flower arrangements too lately. Pretty versatile yet old plant.

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